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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 01-29-2006, 01:24 PM   #1
jgh1204
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Default Dr BBQ [moved from Q-talk]

On that bbq contest show you were on, you were allowed to bring 1 ingredient. You brought some liquid for brisket. I cannot remember what it was.
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Unread 01-29-2006, 02:13 PM   #2
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Actually I never told them and they didn't ask.
It was Fab B mixed with water. The story and the whole recipe from that day is in my new book due out in May.
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Unread 01-29-2006, 03:31 PM   #3
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Quote:
Originally Posted by drbbq
Actually I never told them and they didn't ask.
It was Fab B mixed with water. The story and the whole recipe from that day is in my new book due out in May.
That's right, people on here were speculating that is what it was. I think I will order some of that to try before my cookoff.
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Unread 01-29-2006, 03:42 PM   #4
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Ray
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Unread 01-29-2006, 03:57 PM   #5
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Fab B?
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Unread 01-29-2006, 04:23 PM   #6
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Quote:
Originally Posted by CarbonToe
Fab B?
A search of the Competition forum should turn up some discussion of the product. You can find it here http://www.theingredientstore.com/ .

Moved to Competition since Fab B tends to be used in competition more than the back yard and will get more discussion..
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Unread 01-29-2006, 10:06 PM   #7
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Damn..... the ingredient list of the FAB-B and the other varieties read like the back of a frozen dinner box....and we know how many Americans love to gobble that stuff up !!!!
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Unread 01-30-2006, 12:40 PM   #8
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Quote:
Originally Posted by MilitantSquatter
Damn..... the ingredient list of the FAB-B and the other varieties read like the back of a frozen dinner box....and we know how many Americans love to gobble that stuff up !!!!
I had the same thought. I am sure it does something for competition turn in meat, but I just don't really want to use that stuff I guess.
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Unread 01-30-2006, 03:14 PM   #9
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This is a first, moving something to comp. forum.

Seriously, I would be interested in what percent of comp cooks here use Fab b. Maybe we need to poll you guys using the forum software. If anybody else is interested I will set it up.
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Unread 01-30-2006, 05:30 PM   #10
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Just reading the ingredients is a turn off......Not sure I would ever use that stuff. Is it the powerful of flavor? Seems nothing but chemical to me.....Bob
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Unread 01-30-2006, 05:45 PM   #11
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Quote:
FAB B Contains: Hydrolyzed soy protein, vegetable oil (soybean and or corn, cottonseed), sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.
I hate to say it, but that seems to be the ticket here in the midwest, good old MSG. We have a local team that just couldn't score in brisket early in the year....by year end, their in the top 3 every event. Jay introduced one of the team members to his "special" coffee, 6 cups later he's sharing his tips and tricks.....MSG gives me a headache, so I won't be using it.....but I know for a fact that it did help one team's overall performance last year!
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Unread 01-30-2006, 06:36 PM   #12
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It's no secret that MSG is in the rub that I use. It says so on the bottle.

By the way---MSG doesn't give me a headache----My coffee does
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Unread 01-30-2006, 07:16 PM   #13
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You guys do know that MSG is made primarily from beets don't you?
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Unread 01-30-2006, 08:40 PM   #14
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I wasn't aware of that, Ray. I would like to learn the proper techniques in using MSG to my advantage. Phil pointed me in that direction at a contest last fall but I imagine there are all sorts of ways to utilize the stuff to improve your chances. The "wow" factor from the first bite has been discussed here several times. Is MSG a factor in that? My common sense says it would be but I'm interested to hear from some veteran guys who use it with success.
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Unread 01-30-2006, 09:12 PM   #15
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could the fab b be used as a base for other seasonings or is it used by itself? also, is yeast extract anything like vegamite? thanks.
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